Save to Pinterest A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
When I first tried this recipe, I was amazed by how quickly it came together and the burst of flavors in every bite. It quickly became a staple for busy nights when we craved something hearty and satisfying without a lot of fuss.
Ingredients
- Sirloin steak: 1 lb (450 g), cut into 1-inch cubes
- Baby potatoes: 1 lb (450 g), quartered
- Red bell pepper: 1, diced
- Red onion: 1 small, diced
- Corn kernels: 1 cup (150 g), fresh or frozen
- Jalapeño: 1, seeded and minced (optional)
- Garlic: 2 cloves, minced
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1/2 tsp
- Dried oregano: 1/2 tsp
- Salt: 1/2 tsp, plus more to taste
- Black pepper: 1/2 tsp, plus more to taste
- Olive oil: 2 tbsp, divided
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Lime: 1, cut into wedges (for serving)
Instructions
- Sear the steak:
- In a large skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add the steak cubes. Season lightly with salt and pepper. Sear for 2–3 minutes until browned but not fully cooked. Remove steak from skillet and set aside.
- Cook the potatoes:
- Add remaining tablespoon olive oil to the skillet. Add potatoes and cook, stirring occasionally, for 10–12 minutes or until golden and just tender.
- Sauté the vegetables:
- Add the red bell pepper, red onion, corn, jalapeño (if using), and garlic to the skillet. Sauté for 5–6 minutes until vegetables are softened.
- Add spices:
- Sprinkle chili powder, cumin, smoked paprika, oregano, 1/2 tsp salt, and 1/2 tsp pepper over the vegetables. Stir to coat evenly.
- Combine steak and veggies:
- Return the steak and any juices to the skillet. Stir well and cook for another 3–5 minutes, until the steak is cooked to desired doneness and everything is heated through.
- Garnish and serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Save to Pinterest This skillet dinner is always a hit at our family table – even picky eaters ask for seconds! It's a fun and filling meal that brings everyone together without a lot of hassle.
Serving Suggestions
Serve this skillet with lime wedges and a sprinkle of fresh cilantro. For extra richness, top with shredded cheese or a dollop of sour cream.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until heated through.
Customize Your Skillet
Swap out sirloin for flank or strip steak, or even chicken for a different twist. Adjust the spice by adding more jalapeño or a pinch of cayenne to suit your taste.
Save to Pinterest Enjoy this bold and hearty skillet for a delicious, fuss-free dinner tonight. It's perfect for any night when you want maximum flavor with minimal effort!
Recipe FAQs
- → What cut of steak works best?
Sirloin steak cut into cubes is ideal for quick searing and tenderness, but flank or strip steak can also be used.
- → Can I adjust the spice level?
Yes, adding more jalapeño or a pinch of cayenne pepper increases heat according to your preference.
- → How do I ensure crispy potatoes?
Cook quartered baby potatoes over medium-high heat with some oil, stirring occasionally until golden and tender.
- → Is this dish gluten-free?
Yes, it contains no gluten ingredients and is suitable for gluten-free diets.
- → What sides complement this dish?
Consider fresh salads, steamed vegetables, or warm tortillas to balance textures and flavors.